Description
Fluffy baked BLT Egglets packed with smoky bacon, juicy tomatoes, crisp lettuce, and tender eggs. Perfect for breakfast meal prep, brunch spreads, or a quick protein rich snack.
Ingredients
Scale
- 8 large eggs, room temperature
- 6 slices cooked bacon, chopped
- 1 cup cherry tomatoes, diced
- 1 cup shredded lettuce, finely chopped
- 1/4 cup milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F and grease a standard muffin tin thoroughly.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Evenly divide the chopped bacon, diced cherry tomatoes, shredded lettuce, and shredded cheddar cheese into each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about three quarters full to allow room for rising.
- Bake for 18 to 22 minutes, or until the centers are set and lightly golden on top.
- Remove from the oven and let cool in the pan for 5 minutes.
- Carefully loosen the edges with a knife and remove from the muffin tin.
- Serve warm or allow to cool completely for storage.
Notes
- Drain diced tomatoes slightly to avoid excess moisture.
- Do not overbake to keep the egglets tender and moist.
- Store in an airtight container for easy grab and go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 255mg
Keywords: BLT egglets, baked egg cups, breakfast meal prep, low carb breakfast